VIVE NOURISH


RECIPES FROM THE VIVE VAULT


Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week our wonderfully talented Head Chef Julien Vasseur shares with you a mouthwatering, Mexican-inspired, cool-weather braising dish.

And with just over one week until we throw open the doors of VIVE Cooking School, we encourage you to jump online here to book a spot in any one of our incredibly tasty cooking courses. Spots are limited so don't miss out!


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Bon appétit!

The VIVE kitchen team.


BRAISED PORK CARNITAS



INGREDIENTS

2kg pork shoulder, cut into 2-inch pieces

2 cups water

1 onion, thinly sliced

½ orange, cut in half

¼ cup pork lard or olive oil

5 garlic cloves, peeled

2 bay leaves

1 tbs brown sugar

2 tsp dried oregano

4 sprigs fresh thyme

Salt and freshly ground pepper, to taste

 
METHOD

Place all ingredients except pork in a cast iron pot or slow cooker on high heat and combine. Add the pork and bring to the boil. Lower heat and simmer, stirring occasionally,  for 1½ - 2 hours or until the pork is tender and falling apart.

At this point the liquid should be thick and syrupy. If the liquid hasn't evaporated enough, transfer the pork to a bowl and reduce until it has reached a sticky consistency, then strain through a fine mesh sieve and reserve. Pull the pork apart with a fork (or with your fingers) and pour over the reduced cooking liquid.

Heat lard or olive oil in a cast iron skillet or heavy bottom frying pan and fry the pork for 10-15 minutes. It is best not to stir too much so that the bottom goes a golden crispy brown and the top stays moist and tender. Be careful not to burn the base.

Stir the meat around and serve immediately with the Mexican Beans. A perfect, cool-weather Autumn feast!

This beautiful braise would also be a fantastic filling for tacos or fajitas.

 


MEXICAN BEAN HOT POT


Vive-Cooki ng-School-Pulled-Pork.jpeg

INGREDIENTS

350g dried black turtle beans
  sorted, soaked overnight and rinsed

1 onion, chopped

2 garlic cloves, finely chopped

3 tbs extra virgin olive oil

1 tsp cumin powder

1 tsp paprika powder

1 lime, juiced

Salt and freshly ground pepper, to taste

1 tbs sugar

Water, to cover

 
METHOD

Heat a large cast iron pan over medium-high and add oil.

Fry onion and garlic for 2 minutes until soft. Add spices and fry for another minute.

Add beans and cover with cold water. Cook for 1 hour or until tender.

Season with salt, pepper and lime juice. Serve with the Braised Pork Carnitas. Yum!